NOTE: The Ninja Foodi Deluxe Cooker has an 8-qt. capacity. If you are using the 6.5-qt. Foodi model, however, most of the recipes in this book will still work.
Please make sure to read the enclosed Ninja® Owner's Guide prior to using your unit. The deluxe pressure cooker that crisps 50 mouthwatering recipes and charts for unlimited possibilities Table of Contents Pressure Lid 2 Crisping Lid 3 Deluxe Reversible Rack 4 The Art of TenderCrispTM 6 TenderCrisp 101 8 Choose Your Own TenderCrisp Adventure 14 TenderCrisp Frozen to Crispy 16 TenderCrisp Apps & Entrees 20 TenderCrisp 360 Meals 30 TenderCrisp One-Pot Wonders 42 Everyday Basics 56 Cooking Charts 74 Pressure, meet Crisp You are about to experience the Ninja® Foodi® Deluxe way of cooking. TenderCrispTM Technology allows you to harness the speed of pressure cooking to quickly cook ingredients, then the revolutionary crisping lid gives your meals a crispy, golden finish that other pressure cookers can only dream of. Pressure Lid With this lid on, the Foodi® Deluxe is the ultimate pressure cooker. Transform the toughest ingredients into tender, juicy, and flavorful meals in an instant. Pressure Lid Crisping Lid Start or finish recipes by dropping this top to unleash super-hot, rapid-moving air around your food to crisp and caramelize to golden-brown perfection. Crisping Lid PRESSURE COOK Pressurized steam infuses moisture into ingredients and quickly cooks them from the inside out. STEAM Steam infuses moisture, seals in flavor, and maintains the texture of your food. SLOW COOK/YOGURT Cook low and slow to create your favorite chilis and stews. Create homemade yogurt with no artificial ingredients or sweeteners. SEAR/SAUTÉ Five stovetop temperature settings allow you to build flavor by searing, sautéing, simmering, and more. AIR CRISP Want that crispy, golden, texture without all the fat and oil? Air Crisping is for you. BAKE/ROAST Don't waste time waiting for your oven to preheat. Make your favorite casseroles and roasted veggies in way less time. BROIL Finish off your meals by sealing in flavor and giving them just the right amount of caramelization or crispiness. DEHYDRATE Remove moisture from your favorite fruits, veggies, and meats to create delicious homemade chips and jerky. Meet our most versatile Ninja® Foodi® accessory, the Deluxe Reversible Rack How to cook up to 2X the protein* 1. Place half your protein on the lower layer. 2. After 5+ minutes, place the rest of your protein on the top Deluxe Layer. Double up on dehydrate Place ingredients on the top and bottom layers to double the amount of your favorite jerky, dried fruit, or veggies. *Versus original reversible rack sold with OP300 Series Ninja Foodi Pressure Cookers. May take 515 minutes depending on recipe. How to make bigger, better 360 meals Cook more of your favorite proteins, grains, and veggies at the same time to create flavorful, multi-textured meals in one pot. Place rice and grains beneath the rack. Crisp protein on the top Deluxe Layer. Roast vegetables on the lower layer. Your partner in party planning Keep all your guests happy at your next party. Make 2 layers of chips to serve with a rich and creamy dip that's cooking at the bottom of the pot. The Art of TenderCrispTM Start with pressure cooking. Finish with the crisping method of your choice. That's how you get TenderCrisp results. The best part? There's more than one way to TenderCrisp. You can start with ingredients that are frozen or fresh. You can cook chicken, veggies, or fish. You can prepare your favorite chili or stew, too. But when you TenderCrisp, you always finish with a crispy, delicious twist. Pressure Lid Crisping Lid TenderCrispTM Frozen to Crispy TenderCrisp Apps & Entrees TenderCrisp 360 Meals TenderCrisp One-Pot Wonders TenderCrispTM 101 Herb-Roasted Chicken BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 66 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE COOK: 40 MINUTES | PRESSURE RELEASE: 1 MINUTE | AIR CRISP: 15 MINUTES INGREDIENTS 1 whole fresh (not frozen) uncooked chicken (67 pounds) 1 tablespoon whole black peppercorns Juice of 2 lemons (1/4 cup lemon juice) 1/4 cup hot water 1/4 cup honey 2 tablespoons plus 2 teaspoons kosher salt, divided 5 sprigs fresh thyme 5 cloves garlic, peeled, smashed 1 tablespoon canola oil 2 teaspoons ground black pepper DIRECTIONS Remove packet of giblets, if included in cavity of the chicken. Rinse chicken and tie legs together with cooking twine. In a small bowl, mix together lemon juice, hot water, honey, and 2 tablespoons salt. Pour mixture into the pot. Place whole peppercorns, thyme, and garlic in the pot. Place chicken in the Cook & CrispTM Basket and place basket in pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 40 minutes. Select START/STOP to begin. TIP U se cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp Basket. 8 TenderCrisp 101 When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin. Cook until desired level of crispness is reached. Cooking is complete when internal temperature reaches 165°F. Remove chicken from basket using the Ninja® roast lifters* (or 2 large serving forks). Let rest 10 minutes before serving. *The Ninja roast lifters are sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 9 TenderCrispTM 101 Baked Macaroni & Cheese BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 38 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 15 MINUTES | PRESSURE COOK: 0 MINUTES | PRESSURE RELEASE: 14 MINUTES QUICK RELEASE: 2 MINUTES | AIR CRISP: 7 MINUTES INGREDIENTS 2 tablespoons baking soda 1 1/2 tablespoon ground black pepper 1 cup lemon juice 1 1/2 tablespoon onion powder 8 cups water 1 1/2 tablespoon garlic powder 1 1/2 boxes (24 ounces) dry elbow pasta 1 1/2 teaspoon mustard powder 2 cups heavy cream 2 cups panko crumbs 2 bags (32 ounces) shredded cheese 1 stick (1/2 cup) butter, melted 3 tablespoons kosher salt DIRECTIONS Place baking soda and lemon juice in the pot. Stir until dissolved and bubbling has stopped. Add water and dry pasta, stirring to incorporate. 10 TenderCrisp 101 Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to low (LO). Set time to 0 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Select START/STOP to begin. When pressure cooking is complete, allow pressure to natural release for 14 minutes. After 14 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Add remaining ingredients, except bread crumbs and butter, to the pot. Stir well to melt cheese and ensure all ingredients are combined. In a bowl, stir together bread crumbs and melted butter. Cover pasta evenly with bread crumb mixture. Close crisping lid. Select AIR CRISP, set temperature to 360°F, and set the time to 7 minutes. Select START/STOP to begin. When cooking is complete, serve immediately. TIP T o make this mac & cheese more kid friendly, remove onion powder, garlic powder, and mustard powder, and serve the kids before adding the bread crumb topping. Questions? ninjakitchen.com 11 TenderCrispTM 101 Crispy Chicken Thighs with Carrots & Rice Pilaf BEGINNER RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 15 MINUTES | TOTAL COOK TIME: 50 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 16 MINUTES | PRESSURE COOK: 4 MINUTES | PRESSURE RELEASE: QUICK | BROIL: 2030 MINUTES INGREDIENTS 2 box (6 ounces) rice pilaf 1/2 teaspoon ground cumin 2 1/2 cups water 2 teaspoons kosher salt, divided 2 tablespoon butter 8 uncooked bone-in, skin-on, chicken thighs, 46 ounces each 6 carrots, peeled, cut in quarters lengthwise 2 tablespoon extra virgin olive oil 2 tablespoons honey, warmed 4 teaspoons poultry spice 1/2 teaspoon smoked paprika DIRECTIONS Place rice pilaf, water, and butter in pot; stir to incorporate. 12 TenderCrisp 101 Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Place 4 chicken thighs on it. Then install the Deluxe Layer on the rack and place remaining chicken thighs on it. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 4 minutes. Select START/STOP to begin. While chicken and rice are cooking, stir together warm honey, smoked paprika, cumin, and 1 teaspoon salt. Set aside. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Remove rack with chicken from pot. Remove chicken from rack and brush with olive oil, then season with poultry spice. Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) back in the pot. Place carrots on the rack. Brush them with seasoned honey. Close crisping lid, select BROIL and set time to 15 minutes. Press START/STOP to begin. Once cooking is When cooking is complete, install the complete, serve chicken Deluxe Layer on the rack with carrots and rice. and place all the chicken on it. Close crisping lid, select BROIL, and set time to 15 minutes. Select STOP/START to begin. If less crisping is desired, check after 10 minutes and remove when preferred crisping level is achieved. Questions? ninjakitchen.com 13 Choose Your Own TenderCrispTM Adventure Feeling adventurous? Simply choose an ingredient from each column to customize and create your very own TenderCrisp meals. Pick a Grain or Starch and place with liquid in pot Pick a Protein and place on Deluxe Reversible Rack Add the Rack Pressure Cook 3 cups white rice with 3 cups stock 8 fresh boneless chicken breasts (6 oz each) Use rack in lower steam position, without Deluxe Layer installed 3 cups quinoa with 3 cups stock 6 fresh Italian sausages Use rack in lower steam position, without Deluxe Layer installed HIGH FOR 5 MINS 1 1/2 lbs russet potatoes, cubed, with 1 cup water 8 fresh bone-in, skin-on, chicken thighs (46 oz each) Use rack with Deluxe Layer installed Pressure Lid 2 1/2 cups pearled couscous with 2 1/2 cups stock 1 lb frozen shrimp (about 32 shrimp) Use rack with Deluxe Layer installed NOTE: The Ninja® Foodi® Deluxe Cooker has an 8-qt. capacity. If you are using the 6.5-qt. Foodi model, however, most of the recipes in this book will still work. Some recipes may require a bit less cook time or fewer shakes of the Cook & CrispTM Basket. For best results, check progress throughout cooking. As a good rule of thumb, you can scale down Pressure recipes like soups, stews, and chilis by 50% when using the 6.5-qt. unit. And for recipes that call for the basket, the one included with the 6.5-qt model fits 50% fewer ingredients. 14 Choose Your Own TenderCrisp Adventure TIP If you want to keep meat drippings from falling off the Deluxe Reversible Rack and onto your starches and grains below, place a layer of aluminum foil under the meat to keep everything tidy and clean. Pressure Release Pick a vegetable, oil and season to taste, then place on lower or Deluxe top layer depending on roasting or crisping desired Finishing touch brush your protein with sauce or rub of your choice 2 medium zucchini, cut in 3-in x 1/2-in sticks QUICK RELEASE PRESSURE; CAREFULLY REMOVE LID 6 carrots, cut in 3-in x 1/2-inch sticks Barbecue Teriyaki Sweet & sour Blackening seasoning 1 head cauliflower, cut in small florets Adobo spice rub Your favorite spice blend Broil DROP THE CRISPING LID AND BROIL FOR 1015 MINUTES BASED ON LEVEL OF CRISPING DESIRED Crisping Lid Questions? ninjakitchen.com 15 TenderCrispTM Frozen to Crispy Procrastinators rejoice. With a Ninja® Foodi® Deluxe on your counter, frozen is the new fresh. Pressure cook frozen meats to quickly defrost and tenderize them at the same time. Then use the crisping lid to crisp your meal the way you want. MISO-GLAZED SALMON & BOK CHOY INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 79 MINUTES | MAKES: 8 SERVINGS APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 2 cups jasmine rice, rinsed 2 cups water, divided 8 frozen skinless salmon fillets (4 ounces, 1-inch thick each) 2 teaspoons kosher salt 1/4 cup red miso paste 1/2 stick (1/4 cup) butter, softened 4 heads baby bok choy, stems on, rinsed, cut in half 1/2 cup mirin 2 teaspoons sesame oil Sesame seeds, for garnish DIRECTIONS 1Place rice and 1 1/2 cups water in the pot. Stir to combine. Place the Deluxe Reversible Rack (in higher broil position, without Deluxe Layer installed), in the pot over the rice. 2Season salmon with salt, then place on rack. 3Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin. 4While salmon and rice are cooking, stir together miso and butter to form a paste. Toss bok choy with mirin and sesame oil. 5When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Remove rack with salmon from pot. Stir remaining 1/2 cup water into rice. Place rack with salmon back in pot. 7Gently pat salmon dry with paper towel, then spread miso butter evenly on top of the fillets. Add bok choy to the rack. 8Close crisping lid. Select BROIL and set time to 7 minutes. Select START/STOP to begin, checking for doneness after 5 minutes. 9When cooking is complete, remove salmon from rack and serve with bok choy and rice. Garnish with sesame seeds, if desired. Questions? ninjakitchen.com 17 BUFFALO CHICKEN WINGS BEGINNER RECIPE PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 1/2 cup water 3 pounds frozen chicken wings, drums and flats separated 3 tablespoons canola oil 3 tablespoons Buffalo sauce 3 teaspoons kosher salt DIRECTIONS 1Pour water into pot. Place wings in the Cook & CrispTM Basket and place basket in pot. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set HIGH. Set time to 5 minutes. Select START/STOP to begin. 3When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 4Pat wings dry with paper towels and toss with 2 tablespoons oil in the basket. 5Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin. 6After 7 minutes, open lid, then lift basket and shake wings or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking. 7While the wings are cooking, stir together Buffalo sauce and salt in a large mixing bowl. 8When cooking is complete, transfer wings to the bowl with Buffalo sauce and toss to coat. TIP W ant to use fresh wings instead of frozen? Rather than pressure cooking, simply place fresh wings in the basket and toss with 2 tablespoons canola oil. Then Air Crisp at 390°F for 2428 minutes. Questions? ninjakitchen.com 19 TenderCrispTM Apps & Entrees Pressure + crisp = unlimited flavor combinations. Make everything from party favorites like nachos and wings to tender, chewy BBQ-style ribs and authentic street tacos. Want to TenderCrisp your way? Jump to page 88 for the TenderCrisp chart. CARNITAS TACOS INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 12 TACOS APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 3 pounds uncooked boneless pork shoulder, cut in 1-inch cubes 9 cloves garlic, peeled, crushed Juice and zest of 1 orange 2 teaspoons dried oregano (or 20 leaves fresh) 1 tablespoon kosher salt 2 teaspoons ground black pepper 2 teaspoons chili powder 1/2 large onion, peeled 3/4 cup chicken stock or vegetable stock 3 tablespoons agave nectar 2 tablespoons fresh cilantro or parsley, chopped 18 (6-inch) corn or flour tortillas, for serving TOPPINGS Avocado, sliced Red onion, thinly sliced Hot sauce Sour cream Lime wedges DIRECTIONS 1Place pork, garlic, orange juice and zest, oregano, salt, pepper, and chili powder in pot. Stir to combine. 2Place onion and stock in pot. 3Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 20 minutes. Select START/STOP to begin. 4When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 5Using silicone-tipped tongs, remove onion from pot and shred pork. Then, select SEAR/SAUTÉ and set to MD:HI. Allow pork to simmer for 10 minutes, or until the liquid in pot is reduced, stirring occasionally. 6Once liquid is reduced, stir agave nectar into the shredded pork. Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin. 7When cooking is complete, stir in cilantro or parsley and add salt if needed. Place carnitas into tortillas and assemble with your favorite toppings. TIP S ave remaining spice blend and use it for roasting vegetables or seasoning fish. Questions? ninjakitchen.com 21 STUFFED PEPPERS BEGINNER RECIPE PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES INGREDIENTS 1 tablespoon garlic powder 1 teaspoon black pepper 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1 1/2 tablespoons kosher salt, divided 3 tablespoons paprika 1 1/2 teaspoons ground cumin 1 pound uncooked ground beef 1 small onion, peeled, finely chopped 1 cup brown rice 1 cup chicken stock 1/4 cup dry white wine 4 large bell peppers, seeds and stems removed, tops chopped 1 cup whole cashews, chopped 1/2 cup fresh parsley, chopped DIRECTIONS 1In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, 1 1/2 teaspoons salt, paprika, and cumin; set aside. 2Add beef, onion, rice, stock, wine, and 2 tablespoons spice mix to the pot, breaking meat apart. 3Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin. 4When pressure cooking is complete, naturally release the pressure for 10 minutes, then quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 5Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and remaining salt. Using a rubber or wooden spoon, stuff mixture into the 4 bell peppers. 6Place stuffed peppers in the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin. 7When cooking is complete, serve immediately. 22 TenderCrispTM Apps & Entrees TEX-MEX MEATLOAF INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 1 pound uncooked ground beef 1 egg 1 bell pepper, diced 1/2 jalapeño pepper, seeds removed, minced 1 small onion, peeled, diced 3 corn tortillas, roughly chopped 1 tablespoon garlic powder 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon cayenne pepper 2 teaspoons kosher salt 1/4 cup fresh cilantro leaves 1/4 cup barbecue sauce, divided 1 cup water 1 cup corn chips, crushed DIRECTIONS 1Stir together beef, egg, bell pepper, jalapeño pepper, onion, tortillas, spices, cilantro, and 2 tablespoons barbecue sauce in a large mixing bowl. 2Place meat mixture in the Ninja® loaf pan* (or an 8 1/2-inch loaf pan) and cover tightly with aluminum foil. 3Pour water into pot. Remove top tier of the 2-tier cooking rack and place on counter with the remaining rack in the low position. Place the loaf pan on the rack. Place the rack with pan in pot. 4Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin. 5When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Carefully remove foil from loaf pan and close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin. 7While the meatloaf is cooking, stir together the crushed corn chips and 2 tablespoons barbecue sauce in a bowl. 8After 7 minutes, open lid and top meatloaf with the corn chip mixture. Close lid to resume cooking. 9When cooking is complete, remove meatloaf from pot and allow to cool for 10 minutes before serving. Questions? ninjakitchen.com 23 POTATO WEDGES BEGINNER RECIPE PREP: 15 MINUTES | COOK: 1521 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 1/2 cup water 4 Idaho potatoes, cut in 2-inch wedges 2 tablespoons extra virgin olive oil, divided 1 tablespoon fresh oregano leaves, minced 4 cloves garlic, peeled, minced Juice of 1 lemon 2 teaspoons kosher salt 1 teaspoon ground black pepper DIRECTIONS 1Pour water into the pot. Place potatoes in- the Cook & CrispTM Basket and place basket in pot. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin. 3While potatoes are cooking, stir together 1 tablespoon olive oil with oregano, garlic, lemon juice, salt, and pepper in a small bowl. Set aside. 4When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 5Pour remaining olive oil over the potatoes in the basket, shaking to coat evenly. 6Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 18 minutes. Select START/STOP to begin. Check potatoes after 12 minutes. Continue cooking for up to 18 minutes for desired crispiness. 7When cooking is complete, remove potatoes from basket. Toss with oregano dressing and serve. TIP F or crispier results, add another teaspoon of oil in step 5, and when Air Crisping, shake the basket or toss potatoes with silicone-tipped tongs every 6 minutes. Questions? ninjakitchen.com 25 UPSIDE-DOWN LOADED CHICKEN NACHOS ADVANCED RECIPE PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 8 SERVINGS APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 6 frozen boneless skinless chicken breasts (812 ounces each) 2 jars (16 ounces) red salsa 1 can (14 ounces) refried beans 1 tablespoon kosher salt 1/4 cup taco seasoning 1/4 bag (4 ounces) tortilla chips, divided 1 1/2 bags (12 ounces) Mexican cheese blend, divided TOPPINGS Guacamole Sour cream Fresh scallions, sliced DIRECTIONS 1Place frozen chicken and salsa in the pot. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 20 minutes. Select START/STOP to begin. 3When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 4Using silicone-tipped utensils, shred the chicken in the pot. Add the refried beans, salt, and taco seasoning and stir well to incorporate. 5Arrange half the tortilla chips evenly on top of the chicken mixture, then cover chips with half the cheese. Repeat with a second layer of the remaining tortilla chips topped with the remaining cheese. 6Close crisping lid. Select AIR CRISP, set temperature to 360°F, and set time to 5 minutes. Select START/STOP to begin. For crispier results, add additional time. 7When cooking is complete, garnish nachos with guacamole, sour cream, and scallions and serve. 26 TenderCrispTM Apps & Entrees WHOLE ROASTED SICILIAN CAULIFLOWER INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 13 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 1/2 cup water 1 medium head cauliflower, leaves removed 1/4 cup olive oil 4 cloves garlic, peeled, minced 2 tablespoons capers, rinsed, minced 1 teaspoon crushed red pepper 1/2 cup grated Parmesan cheese 1 tablespoon fresh parsley, chopped, for garnish DIRECTIONS 1Place water and Cook & CrispTM Basket in pot. 2With a knife, cut an X into the head of cauliflower, slicing about halfway down. Place cauliflower in the basket. 3Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin. 4In a small bowl, stir together olive oil, garlic, capers, and crushed red pepper. 5When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Spread the oil mixture evenly over the cauliflower, placing some of it into the center of the cauliflower. Sprinkle Parmesan cheese evenly over the cauliflower. 7Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 10 minutes. Select START/STOP to begin. 8When cooking is complete, carefully transfer cauliflower to a serving platter using a large spatula. Garnish with fresh parsley. Questions? ninjakitchen.com 27 SWEET POTATO TOTS INTERMEDIATE RECIPE PREP: 20 MINUTES | CHILL: 1 HOUR | COOK: 23 MINUTES | MAKES: ABOUT 28 TOTS (56 SERVINGS) APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 3 sweet potatoes (about 1 3/4 pounds), peeled, cut in 1-inch cubes 4 sprigs fresh thyme 1/4 teaspoon ground garam masala or cinnamon 1 1/2 tablespoons kosher salt, divided 1 1/2 cups water 1/2 cup cornstarch, divided 4 cups panko bread crumbs 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon coarsely ground black pepper Cooking spray DIRECTIONS 1Place sweet potatoes, thyme, garam masala or cinnamon, 1 teaspoon kosher salt, and water in the pot. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 8 minutes. Select START/STOP to begin. 3When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 4Strain sweet potatoes in a colander. Rinse pot and wipe dry, then place the Cook & CrispTM Basket in the pot. 5Transfer potatoes to a mixing bowl and mash well. Add 2 tablespoons cornstarch and stir until smooth. 6In a separate bowl, stir together remaining salt, remaining cornstarch, bread crumbs, cumin, chili powder, and pepper. 7Spray a large baking sheet with cooking spray. Form sweet potato mixture into 1-inch long cylindrical tots. Roll each tot in bread crumb mixture, coating evenly. Place tots on baking sheet and place in freezer for 1 hour to set. 8Close crisping lid. Preheat unit by selecting AIR CRISP, setting the temperature to 400°F, and setting the time to 5 minutes. Select START/STOP to begin. 9Once unit has preheated, spray the Cook & Crisp Basket with cooking spray. Place tots in basket in a single layer. Spray tots with cooking spray. 10S elect AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin. 11After 10 minutes, check for doneness. Cooking is complete when tots are golden brown and crispy. 12Repeat steps 9 through 11 with remaining tots. 13When cooking is complete, tots are ready to serve. TIP T hese make a great poutine. After you make a batch, sprinkle with cheese curds or mozzarella, and pop back in the Foodi® for a few minutes on Air Crisp. Then either drizzle with some gravy or a fresh herb vinaigrette. 28 TenderCrispTM Apps & Entrees MEATBALL PARMESAN SUB INTERMEDIATE RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 15 MINUTES | CHILL: 30 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS MEATBALLS 1/2 pound uncooked ground beef (80/20 blend) 1 cup shredded Parmesan cheese, divided 2 pieces white bread, cut in cubes 2 tablespoons whole milk 1 egg 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons kosher salt 1 teaspoon ground black pepper 4 hoagie rolls, for serving SAUCE 1 tablespoon vegetable oil 2 small onions, peeled, diced 2 tablespoons minced garlic 2 tablespoons tomato paste 1/2 cup red wine vinegar 1/2 cup water 2 cans (14.5 ounces each) diced tomatoes TIP S erve meatballs on spaghetti or zucchini noodles if you don't want sandwiches. DIRECTIONS 1In a large mixing bowl, combine the beef, 1/2 cup Parmesan, and white bread. Add milk, egg, oregano, basil, garlic powder, onion powder, salt, and black pepper. Mix until combined. 2Using a 1-inch scoop or a spoon, scoop mixture into 20 meatballs and place on baking sheet. Refrigerate for 30 minutes. 3Place all sauce ingredients into the pot and stir with a spatula or wooden spoon. 4Assemble pressure lid, making sure pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 10 minutes. Select START/STOP to begin. 5When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Stir sauce. Select SEAR/SAUTÉ and set to HI. Let sauce simmer for about 5 minutes, stirring frequently. 7Spray the Deluxe Reversible Rack with cooking spray, then place it the pot (in lower steam position, without Deluxe Layer installed). Then place half the meatballs on the rack. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin. 8After 7 minutes, install the Deluxe Layer on the rack, and place remaining meatballs on it. Close lid to resume cooking. 9When cooking is complete, remove meatballs from rack and place in the sauce. Divide meatballs and sauce between hoagie rolls. Top each with Parmesan cheese before serving. Questions? ninjakitchen.com 29 TenderCrispTM 360 Meals Take full advantage of the Foodi's cooking capabilities to create wholesome, delicious home-cooked meals. We're talking grains on the bottom, and your favorite protein and veggies roasting above them on the reversible rack. Browse our collection of recipes to serve a complete, flavorful, multi-textured meal in no time. Feeling adventurous? Go to page 16 to choose your own TenderCrisp adventure. HONEY TERIYAKI CHICKEN BREAST WITH BROCCOLI & MASHED SWEET POTATOES INTERMEDIATE RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 20 MINUTES | COOK: 2025 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 45 medium sweet potatoes, peeled, cut in 1-inch cubes 1/4 cup water 1/4 cup unsweetened coconut milk 8 uncooked boneless, skinless chicken breasts (68 ounces each) 2 tablespoons kosher salt, divided 1 teaspoon ground white pepper, divided 1/4 cup teriyaki glaze 1/2 cup honey 1/4 cup soy sauce 2 tablespoons sesame oil (or olive oil) 2 teaspoons rice vinegar (or apple cider vinegar) 1 tablespoon toasted sesame seeds 1 head broccoli, cut in 1-inch florets 1/4 cup unsalted butter 1 tablespoon ground ginger DIRECTIONS 1Place potatoes, water, and coconut milk in the pot. Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over the potatoes. 2Season chicken with salt and pepper and place on the rack. 3Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 4Meanwhile, whisk together teriyaki glaze and honey in a small bowl. 5In a separate small bowl, whisk together soy sauce, oil, vinegar and sesame seeds. Toss broccoli in the mixture and set aside. 6When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 7Remove chicken from rack and remove rack from pot. Mash potatoes with 1 tablespoon salt, 1/2 teaspoon pepper, butter, and ginger, using a mashing utensil that won't scratch the nonstick surface of the pot. 8Place rack back in pot in the lower steam position, and place broccoli on rack. Install the Deluxe Layer on the rack, then place chicken on it. Brush top of chicken liberally with half the teriyaki sauce mixture. 9Close crisping lid. Select BROIL and set time to 15 minutes. Select START/STOP to begin. 10After 10 minutes, flip chicken and brush with remaining teriyaki sauce mixture. Close lid to resume cooking. 11After 5 more minutes, check chicken to see if your desired level of doneness is achieved. If not, cook up to 5 more minutes, checking frequently. 12When cooking is complete, remove rack with chicken and allow to rest for 5 minutes before serving with broccoli and mashed sweet potatoes. Questions? ninjakitchen.com 31 STEAK, MASHED POTATOES & ASPARAGUS BEGINNER RECIPE PREP: 10 MINUTES | COOK: 913 MINUTES | MAKES: 24 SERVINGS APPROX. PRESSURE BUILD: 9 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 5 Russet potatoes, peeled, cut in 1/2-inch pieces 1/2 cup water 1/2 stick (1/4 cup) butter, divided 1/2 cup heavy cream 1 cup shredded cheddar cheese 1 tablespoon plus 2 teaspoons kosher salt, divided 3 teaspoons ground black pepper, divided 2 frozen New York strip steaks (12 ounces, 1 1/2 inches thick each) 1 bunch asparagus, trimmed 1 tablespoon olive oil DIRECTIONS 1Place potatoes and water in the pot. 2P lace the Deluxe Reversible Rack (in higher broil position, without Deluxe Layer installed) in the pot over the potatoes. Season steaks with 1 tablespoon salt and 1 teaspoon pepper, then place them on the rack. 3Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 1 minute. Select START/STOP to begin. 4While the unit is pressure cooking, toss the asparagus with olive oil, 1 teaspoon salt, and 1 teaspoon black pepper. 5When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Remove rack with steaks from pot and pat steaks dry. Mash potatoes with butter, cream, cheese, 1 teaspoon salt, and 1 teaspoon pepper, using a mashing utensil that won't scratch the nonstick surface of the pot. 7Return rack with steaks to pot over mashed potatoes. Place asparagus on rack next to steaks. Close crisping lid. Select BROIL and set time to 8 minutes for medium steak or 12 minutes for well-done. Select START/STOP to begin. 8When cooking is complete, remove steaks from rack and allow to rest for 5 minutes before serving with mashed potatoes and asparagus. TIP W ant to use fresh steaks instead of frozen? Don't pressure cook them. Just add them to the rack over the mashed potatoes as instructed in step 7. Broil the fresh steaks until internal temperature is at least 130°F. Flip them over halfway through broiling. 32 TenderCrispTM 360 Meals SHORT RIBS & ROOT VEGETABLES INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 46 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 6 uncooked bone-in beef short ribs (about 3 pounds), trimmed of excess fat and silver skin 2 teaspoons kosher salt, divided 2 teaspoons black pepper, divided 2 tablespoons olive oil, divided 1 onion, peeled, chopped 1/4 cup Marsala wine 1/4 cup beef broth 2 tablespoons brown sugar 3 cloves garlic, peeled, minced 2 tablespoons fresh thyme, minced, divided 3 carrots, peeled, cut in 1-inch pieces 3 parsnips, peeled, cut in 1-inch pieces 1 cup pearl onions 1/4 cup fresh parsley, minced DIRECTIONS 1Season short ribs on all sides with 1 teaspoon salt and 1 teaspoon pepper. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Heat 1 tablespoon oil in the pot for 3 minutes. 2After 3 minutes, add short ribs to pot and cook until browned on all sides, about 10 minutes. 3Add onion, wine, broth, brown sugar, garlic, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper to pot. 4Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 40 minutes. Select START/STOP to begin. 5Toss carrots, parsnips, and pearl onions with remaining oil, thyme, salt, and pepper. 6When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 7Place the Deluxe Reversible Rack (in higher broil position, without Deluxe Layer installed) in the pot over the ribs. Place vegetable mixture on rack. 8Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 15 minutes. Select START/STOP to begin. 9Once vegetables are tender and roasted, transfer them and the ribs to a serving tray and tent loosely with aluminum foil to keep warm. 10Select SEAR/SAUTÉ and set to HIGH. Bring liquid in pot to simmer for 5 minutes. Transfer to bowl and let sit for 2 minutes, then spoon off top layer of fat. Stir in parsley. 11When cooking is complete, serve sauce with vegetables and ribs. TIP If you want to ensure that vegetables do not fall through rack during cooking, cover reversible rack with tin foil in step 7 before adding vegetables. Questions? ninjakitchen.com 35 DIRTY RICE WITH CHICKEN & SHRIMP INTERMEDIATE RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 46 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 3 tablespoons olive oil, divided 3 cloves garlic, peeled, minced 1 white onion, peeled, diced 3 celery stalks, diced 3 tablespoons kosher salt, divided 6 ounces smoked andouille sausage (approx. 2 sausages), quartered then diced 1 tablespoon dry oregano DIRECTIONS 1Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 2After 5 minutes, add 2 tablespoons olive oil, garlic, onion, celery, and 1 tablespoon salt to the pot. Cook for 2 minutes, stirring occasionally. 3Add the sausage, oregano, and 2 tablespoons Cajun seasoning. Cook for 2 minutes, stirring occasionally. 4Add the rice, stirring gently to toast it for about 1 minute. 5Select START/STOP to turn off SEAR/SAUTÉ. Add chicken stock, tomato paste, and crushed tomatoes. Stir to incorporate well. 6Season the chicken thighs with 1 tablespoon kosher salt and 1 tablespoon Cajun seasoning. Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over the rice mixture. Place chicken on the rack. 36 TenderCrispTM 360 Meals 1/4 cup Cajun seasoning blend, divided 1 1/2 cup long-grain rice 2 cups chicken stock 2 tablespoons tomato paste 1 can (15 ounces) crushed tomatoes 4 uncooked bone-in, skin-on chicken thighs 2 bell peppers, thinly sliced 1/2 pound frozen shrimp (about 16 shrimp) 7Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 8Meanwhile, in a large bowl, toss together bell peppers and frozen shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning. 9When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 10Use tongs to remove the chicken from the rack, then place the peppers and shrimp on the rack. Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 20 minutes. 11After 10 minutes, mix the shrimp and peppers. Install the Deluxe Layer on the rack, then place chicken on it. Close lid to resume cooking. 12When cooking is complete, remove the rack and fluff the rice. Serve immediately. ITALIAN SAUSAGE WITH ROASTED CARROTS, PEPPERS & ONIONS INTERMEDIATE RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 2 boxes rice pilaf, seasoning packets included 2 1/2 cups water 3 tablespoon unsalted butter 2 tablespoons olive oil 1 tablespoon honey 2 teaspoons dry oregano 1 tablespoon kosher salt, divided 2 teaspoons ground black pepper 1 white onion, peeled, thinly sliced 2 bell peppers, thinly sliced 3 carrots, peeled, julienned 6 uncooked mild Italian sausages DIRECTIONS 1Place rice pilaf, pilaf seasoning, water, and butter in the pot. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin. 3Meanwhile, mix together the olive oil, honey, oregano, salt, and black pepper in a bowl. Toss the onion, bell peppers, and carrots in the mixture. 4When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 5Stir the rice, then place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over the rice mixture. Place vegetables on rack. 6Close crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 10 minutes. Press START/STOP to begin. 7When cooking is complete, stir the vegetables. Then install the Deluxe Layer on the rack over the vegetables. Place sausages on the Deluxe Layer. Close lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin. 8After 7 minutes, flip the sausages, then close lid to resume cooking. 9When cooking is complete, serve immediately. Questions? ninjakitchen.com 37 PANKO-CRUSTED COD WITH QUINOA BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 2527 MINUTES | MAKES: 46 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 2 MINUTES | PRESSURE RELEASE: 1 MINUTE INGREDIENTS 1 1/2 cups white quinoa 3 teaspoons kosher salt, divided 1 1/2 cups water 1 cup panko bread crumbs 1/2 stick (1/4 cup) butter, melted 1/4 cup fresh parsley, minced Zest and juice of 2 lemons 4 fresh, uncooked cod fillets (56 ounces each) 1 bunch asparagus, stems trimmed 1 teaspoon extra virgin olive oil DIRECTIONS 1Place the quinoa, 1 teaspoon salt, and water in the pot. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin. 3While quinoa is cooking, in a bowl, stir together the bread crumbs with butter, parsley, lemon zest and juice, and 1 teaspoon salt. Press panko mixture evenly onto the top of each cod fillet. 4When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 5Toss the asparagus with olive oil and 1 teaspoon salt. Lay asparagus evenly on top of quinoa. 6Place the Deluxe Reversible Rack (in higher broil position, without Deluxe Layer installed) in the pot over the quinoa and asparagus. 7Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 14 minutes. Select START/STOP to begin. 8Cooking is complete when internal temperature of fillets reaches 145°F. Cook for up to an additional 2 minutes if necessary, then serve cod fillets with quinoa and asparagus. 38 TenderCrispTM 360 Meals ASIAN-STYLE SPARE RIBS WITH FRIED RICE INTERMEDIATE RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 15 MINUTES | COOK: 20 MINUTES | MAKES: 46 SERVINGS APPROX. PRESSURE BUILD: 15 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 2 tablespoons paprika 1 tablespoon onion powder 2 teaspoons Chinese five spice powder 1 teaspoon chili powder 1 teaspoon sugar 1 teaspoon kosher salt 1/4 cup water 1/2 cup soy sauce, divided 1 rack uncooked pork spare ribs, cut in individual bones (12 pieces) 2 cups long grain rice 2 3/4 cups vegetable broth 2 carrots, peeled, thinly sliced 1/2 cup frozen peas 1 small red bell pepper, diced 1 rib celery, thinly sliced 1 small onion, peeled, diced DIRECTIONS 1In a large bowl, stir together spices, sugar, salt, water, and 1/4 cup soy sauce. Whisk until combined. Add ribs and toss to combine, making sure ribs are coated evenly. 2Place rice, broth, carrots, peas, red pepper, celery, onion, and 1/4 cup soy sauce into the pot. 3Place Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over rice mixture. Place 6 ribs on the rack. Then assemble the Deluxe Layer on the rack and place the other 6 ribs on it. 4Assemble pressure lid, making sure pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin. 5When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 5 minutes. 7After 5 minutes, remove rack with ribs from the pot. 8When cooking is complete, serve ribs with rice immediately. Questions? ninjakitchen.com 39 CHICKEN THIGH PAD THAI ADVANCED RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 20 MINUTES | MARINATE: 10 MINUTES | COOK: 20 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 1 tablespoon vegetable oil 1 teaspoon fish sauce 1 tablespoon rice wine vinegar 1 tablespoon fresh lime juice 2 teaspoons kosher salt 1 teaspoon sugar 1/4 cup coconut milk 1 can (4 ounces) Thai red curry paste 1 tablespoon minced garlic 8 uncooked bone-in, skin-on chicken thighs (6 to 8 ounces each) 4 cloves garlic, peeled, sliced 1 small red bell pepper, thinly sliced 1 small red onion, peeled, thinly sliced 2 carrots, peeled, thinly sliced 1/2 package (7 ounces) stir-fry rice noodles 1 cup roasted salted peanuts 2 cups water 1 cup bean sprouts 2 tablespoons fresh mint leaves, chopped 2 tablespoons fresh cilantro leaves, chopped DIRECTIONS 1In a bowl, stir together vegetable oil, fish sauce, rice wine vinegar, lime juice, salt, sugar, coconut milk, curry paste, and minced garlic. Whisk until combined. 2Add thighs to marinade and toss to coat. Let marinate for 10 minutes. 3Place sliced garlic, red pepper, red onion, and carrots in the pot. Place rice noodles and peanuts on top. Pour water into pot. 4Place Deluxe Reversible Rack (in higher broil position, without Deluxe Layer installed) in the pot over the rice noodle mixture. Place half the chicken on the rack. Then install the Deluxe Layer and place the remainder of the chicken on it. Pour any extra marinade into the pot. 5Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin. 6When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 7Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 10 minutes. Select START/STOP to begin. 8When cooking is complete, add bean sprouts, mint, and cilantro; stir to combine. Serve immediately with chicken thighs. 40 TenderCrispTM 360 Meals PORK CHOPS WITH BRAISED SWISS CHARD & ROASTED POTATOES INTERMEDIATE RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 2 bunches green Swiss chard, stems removed, finely chopped 4 cloves garlic, peeled, thinly sliced 4 pieces bacon, thinly sliced 2 teaspoons crushed red pepper 1 cup chicken stock 1 cup white wine vinegar 1 large potato, peeled, sliced in 1/4-inch thick rounds 1 tablespoon oil 2 teaspoons kosher salt 1 teaspoon pepper 6 uncooked boneless pork chops (6 ounces each) 1/4 cup scallions, sliced, for garnish DIRECTIONS 1Place the Swiss chard, garlic, bacon, crushed red pepper, stock, and vinegar into the pot; stir to combine. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin. 3In a large bowl, toss potatoes with oil, salt, and pepper. Set aside. 4When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 5Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over the Swiss chard mixture. Place pork chops on the rack. Install the Deluxe Layer on the rack and place potatoes on it in a single layer. 6Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 20 minutes. Select START/STOP to begin. 7When cooking is complete, serve pork over potatoes and Swiss chard. Garnish with scallions. Questions? ninjakitchen.com 41 TenderCrispTM One-Pot Wonders Elevate your favorite casseroles, stews, chilis, and desserts with a crispy or bubbly layer of your favorite topping. PHILLY CHEESESTEAK CASSEROLE BEGINNER RECIPE PREP: 15 MINUTES | COOK: 2225 MINUTES | MAKES: 68 SERVINGS INGREDIENTS 2 tablespoons canola oil 2 large onions, peeled, thinly sliced 2 green bell peppers, thinly sliced 1 1/2 tablespoon kosher salt 1 package (8 ounces) button mushrooms, thinly sliced 2 1/2 pounds uncooked shaved steak or chuck roast, thinly sliced 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 teaspoon ground black pepper 2 teaspoons Worcestershire sauce 3 sub rolls, cut in 1-inch cubes 10 slices American or provolone cheese DIRECTIONS 1Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 2After 5 minutes, place oil, onion, and pepper in the pot. Cook until vegetables are soft, about 5 minutes. Season with salt. Add mushrooms and cook for another 5 minutes, until mushrooms are soft and have released most of their liquid. 3Add shaved steak, garlic powder, onion powder, black pepper, and Worcestershire sauce. Cook for 5 minutes, or until steak is cooked through. 4Fold in the cubed sub rolls, allowing them to soak up the juices from the steak. Evenly lay the cheese slices on top of mixture. 5Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin. Check frequently to avoid burning the cheese. 6When cooking is complete, serve immediately. Questions? ninjakitchen.com 43 PULLED PORK WITH CRISPY BISCUITS BEGINNER RECIPE PREP: 10 MINUTES | COOK: 5355 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 3 1/2 pounds uncooked boneless pork shoulder, fat trimmed, cut in 2-inch cubes 1/4 cup barbecue seasoning 2 tablespoons garlic powder 1 tablespoon kosher salt 1 1/2 cups apple cider vinegar 1 can (6 ounces) tomato paste 1 tube (16.3 ounces) refrigerated biscuit dough DIRECTIONS 1Place pork, spices, and vinegar in the pot. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 35 minutes. Select START/STOP to begin. 3When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 4Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. 5Add tomato paste and stir to incorporate. Allow pork to simmer for 10 minutes, or until the liquid has reduced by half. Stir occasionally, using a wooden spoon or silicone tongs to shred the pork. 6Tear each uncooked biscuit so that it is in two halves, like a hamburger bun. Place biscuit halves evenly across the surface of the pork. 7Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 10 minutes. Select START/STOP to begin. Check after 8 minutes, cooking for an additional 2 minutes if biscuits need more browning. 8When cooking is complete, serve immediately. TIP A ir Crisp any leftover biscuit dough at 360°F for 810 minutes. 44 TenderCrispTM One-Pot Wonders CREAMY TOMATO SOUP WITH GRILLED CHEESE CROUTONS BEGINNER RECIPE PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 2 tablespoons canola oil 2 white onions, peeled, diced 8 cloves garlic, peeled, minced 1 can (14 ounces) crushed tomatoes 1 can (28 ounces) tomato puree 2 cups heavy cream 1/2 cup water 1 tablespoon kosher salt 2 tablespoons Worcestershire sauce 1/2 teaspoon crushed red pepper 1/2 crusty French baguette, sliced in 16 rounds 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese DIRECTIONS 1Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 2Add canola oil, onions, and garlic to pot. Cook, stirring occasionally, for 5 minutes. 3Add crushed tomatoes, tomato puree, heavy cream, water, 1 tablespoon salt, Worcestershire sauce, and crushed red pepper to pot. Continue cooking for another 5 minutes. 4Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin. 5When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Allow the soup to stop boiling before proceeding to the next step. 6Lay bread slices evenly across the top of the soup. Top bread slices liberally with both mozzarella and Parmesan cheeses. 7Close crisping lid. Select BROIL and set time to 5 minutes. Select START/STOP to begin. 8When cooking is complete, serve immediately. TIP If you don't have a crusty French baguette, use lightly toasted sliced bread instead. Questions? ninjakitchen.com 45 FRENCH ONION SOUP AU GRATIN INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 43 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 1/2 stick (1/4 cup) butter 4 large white onions, peeled, cut in 1/4-inch slices 2 tablespoons tomato paste 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 boxes (32 ounces) beef stock 2 teaspoons kosher salt 2 teaspoons ground black pepper 68 cups crusty French bread, cut in 1-inch cubes 3 cups shredded Mozzarella (or Gruyère) cheese DIRECTIONS 1Select SEAR/SAUTÉ and set to MD:HI. Allow to preheat for 5 minutes. 2Add butter and onions to pot and cook, stirring occasionally, for 10 minutes. 3Add tomato paste, soy sauce, and Worcestershire sauce to pot. Cook for 5 minutes. Add beef stock, salt, and pepper and cook for an additional 5 minutes. 4Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin. 5When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Arrange the French bread cubes over the surface of the soup, then place the cheese evenly on top of the bread. 7Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin. 8When cooking is complete, soup is ready to serve. 46 TenderCrispTM One-Pot Wonders QUESO FUNDIDO INTERMEDIATE RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 46 SERVINGS APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 4 large Mexican-style chorizo sausages (8 ounces each) 1 cup onion, diced 4 cloves garlic, peeled, minced 1 cup low-sodium beef broth 8 small flour tortillas, cut in 6 wedges each 2 tablespoons vegetable oil 3 teaspoons taco seasoning 4 cups shredded mozzarella cheese 4 cups shredded cheddar cheese 2 tablespoons fresh cilantro, chopped, for serving DIRECTIONS 1Place chorizo, onion, and garlic in the pot. Pour broth over the top. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 3While chorizo is cooking, toss tortilla pieces with oil and taco seasoning until coated. Set aside. 4When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 5Stir chorizo mixture, then sprinkle mozzarella and cheddar cheese into pot. Mix together. Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over the chorizo mixture. 6Place half the tortilla wedges on the rack. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 10 minutes. Select START/STOP to begin. 7After 5 minutes, install the Deluxe Layer on the rack. Place remaining tortilla wedges on it, then close lid to continue cooking for the remaining 5 minutes. 8When cooking is complete, remove rack with tortilla chips from pot. Top queso with cilantro and serve immediately with chips. TIP Y ou can use spicy Italian sausage instead of chorizo. Questions? ninjakitchen.com 47 CHICKEN POT PIE INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 1/2 stick (1/4 cup) unsalted butter 1/2 large onion, peeled, diced 1 large carrot, peeled, diced 2 cloves garlic, peeled, minced 2 pounds uncooked boneless skinless chicken breasts, cut in 1-inch cubes 1 cup chicken broth 1 stalk celery, diced 1/2 cup frozen peas 1 1/2 teaspoons fresh thyme, minced 1 tablespoon fresh Italian parsley, minced 2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 cup heavy cream 1/4 cup all-purpose flour 1 refrigerated store-bought pie crust, room temperature TIP If you don't have all the vegetables listed, you can substitute similar vegetables that you have on hand, like potatoes, frozen peas and carrots, and corn. DIRECTIONS 1Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 2After 5 minutes, add butter to pot. Once it melts, add onion, carrot, and garlic, and sauté until softened, about 3 minutes. 3Add chicken and broth to the pot. 4Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 5When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens and bubbles, about 3 minutes. 7Lay pie crust evenly on top of the filling mixture, folding over edges if necessary. Make a small cut in center of pie crust so that steam can escape during baking. 8Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin. 9When cooking is complete, remove pot from unit and place on a heat-resistant surface. Let rest 10 to 15 minutes before serving. Questions? ninjakitchen.com 49 BEEF CHILI & CORN BREAD CASSEROLE INTERMEDIATE RECIPE PREP: 20 MINUTES | COOK: 3139 MINUTES | MAKES: 8 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 2 pounds uncooked ground beef 3 cans (14 ounces each) kidney beans, rinsed, drained 1 1/2 cans (42 ounces) crushed tomatoes 2 cups beef stock 2 large white onions, peeled, diced 2 green bell peppers, diced 2 jalapeño peppers, diced, seeds removed 4 cloves garlic, peeled, minced 2 tablespoons kosher salt 1 tablespoon ground black pepper 3 tablespoons ground cumin 2 tablespoons onion powder 2 tablespoons garlic powder 2 cups Cheddar Corn Bread batter, uncooked (see recipe page 61) 1 cup shredded Mexican cheese blend Sour cream, for serving TIP Y ou can use the extra corn bread batter to make muffins. Cook 6 muffins on BAKE/ROAST at 350°F for 2530 minutes. DIRECTIONS 1Place beef, beans, tomatoes, and stock in the pot, breaking apart meat. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin. 3When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 4Select SEAR/SAUTÉ and set to MD. Select START/STOP. Add onion, green bell pepper, jalapeño pepper, garlic, and spices; stir to incorporate. Bring to a simmer and cook for 5 minutes, stirring occasionally. 5Dollop corn bread batter evenly over the top of the chili. 6Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 20 minutes. Select START/STOP to begin. 7After 15 minutes, open lid and insert a wooden toothpick into the center of the corn bread. If toothpick comes out clean, skip to step 7. If corn bread is not done, close lid to resume cooking for another 8 minutes. 8When corn bread is done, sprinkle it with cheese and close lid to resume cooking for 3 minutes, or until cheese is melted. 9When cooking is complete, top with sour cream and serve. 50 TenderCrispTM One-Pot Wonders PEPPERONI PIZZA PASTA BAKE INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 2830 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES INGREDIENTS 1 large onion, peeled, cut in half, sliced in half-moon shapes 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 6 large cloves garlic, peeled, minced 1 can (28 ounces) peeled San Marzano tomatoes 1 can (28 ounces) San Marzano tomato puree 1 cup red wine 2 cups chicken stock 1 pepperoni sausage (about 8 inches), cut in small pieces 1 box (16 ounces) dry rigatoni pasta 4 cups shredded mozzarella cheese, divided 1 package (6 ounces) thin-sliced pepperoni DIRECTIONS 1Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 2After 5 minutes, place onion and olive oil in the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper. Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes. 3Add remaining ingredients, except mozzarella and pepperoni slices, to pot. 4Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 6 minutes. Select START/STOP to begin. 5When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Stir the sauce with a wooden spoon, crushing tomatoes in the process. 7Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices. 8 Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 5 minutes. Select START/STOP to begin 9When cooking is complete, serve immediately. Questions? ninjakitchen.com 53 BUFFALO CHICKEN DIP WITH SPICED PITA CHIPS INTERMEDIATE RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 46 SERVINGS APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 2 packets (0.87 ounce each) queso dip seasoning mix 1 cup water 1 1/2 pounds uncooked chicken tenders, cut in 1-inch cubes 2 pieces pita bread, cut in 8 wedges each 2 teaspoons vegetable oil 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon ground coriander 2 cups shredded cheddar cheese 2 cups shredded mozzarella cheese 1 package (8 ounces) cream cheese, cut in 1-inch cubes 1 cup sour cream 2 tablespoons butter 1 tablespoon cornstarch DIRECTIONS 1In a small bowl, stir together queso mix with water. Place chicken and queso mixture in the pot, stirring to coat. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 3While chicken is cooking, toss together pita and oil. Season with salt, cumin, and coriander; set aside. 4When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 5Add cheddar, mozzarella, cream cheese, sour cream, and butter to the pot, stirring to combine. 6Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 54 TenderCrispTM One-Pot Wonders 7When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Stir mixture. 8Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over the chicken mixture, and place half the pita wedges evenly on it. Then install the Deluxe Layer on the rack, and place remaining pita wedges on it. 9Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 5 minutes. Select START/STOP to begin. 10When cooking is complete, remove rack with pita chips from the pot. Stir cornstarch into the dip, until fully combined. Serve dip immediately with pita chips. BERRY UPSIDE-DOWN CAKE INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 55 MINUTES | MAKES: 68 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 5 MINUTES INGREDIENTS 1 bag (12 ounces) frozen cherries 1 bag (12 ounces) frozen blueberries 1 stick (1/2 cup) butter, divided 2 tablespoons lemon juice 2 teaspoons cornstarch 1 cup plus 3 tablespoons sugar, divided 2 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon kosher salt 3 large eggs 1 cup sour cream TOPPINGS Crème Fraiche Mascarpone Whipped Cream Vanilla Ice Cream DIRECTIONS 1Place frozen fruit, 3 tablespoons butter, lemon juice, cornstarch, and 3 tablespoons sugar in the pot; stir to combine. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 3When pressure cooking is complete, allow pressure to natural release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 4Select SEAR/SAUTÉ and set to MD:HI. Allow liquid to simmer for about 10 minutes, until it begins to thicken and look syrupy. 5Remove pot from unit and place on a heatresistant surface. Let cool for 15 minutes. 6Meanwhile, place all-purpose flour, remaining sugar, baking soda, baking powder, and salt in a mixing bowl. Whisk to incorporate. 7Melt remaining 5 tablespoons butter in a separate mixing bowl, then whisk in eggs and sour cream. 8Slowly add flour mixture to egg mixture. Beat until batter is thick and smooth. 9Gently dollop and smooth batter evenly over the top of the cooled berry mixture. 10Close crisping lid. Select AIR CRISP, set temperature to 325°F, and set time to 40 minutes. Select START/STOP to begin. 11 When cooking is complete, remove pot from unit and place on a heat-resistant surface. Let cool for 15 to 20 minutes before serving with toppings of your choice. Questions? ninjakitchen.com 55 Everyday Basics Elevating your go-to weeknight meals is as easy as adding any of these appetizers, sides, or desserts to your menu. HOMEMADE VANILLA YOGURT INTERMEDIATE RECIPE PREP: 5 MINUTES | INCUBATE: 8 HOURS | CHILL: 812 HOURS | MAKES: 46 SERVINGS INGREDIENTS 1/2 gallon whole milk 3 tablespoons plain yogurt with active live cultures 1/2 tablespoon vanilla extract 1/2 cup honey (optional) DIRECTIONS 1Pour the milk into the pot. Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select YOGURT and set time to 8 hours. Select START/STOP to begin. 2After the milk has boiled, the display will read "Cool". Note that this process can take several hours. 3Once cooled, the unit will beep and display "Add & Stir". Remove lid. Add plain yogurt and whisk until fully incorporated. 4 Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select START/STOP to begin the incubation process. 5After incubating is complete (8 hours later), transfer the yogurt to a glass container or bowl, then cover and refrigerate for a minimum of 8 hours. 6Once yogurt has cooled, add the vanilla and honey (if using) and stir until well combined. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. Yogurt may be refrigerated up to 2 weeks. TIP If you prefer a thicker, Greek-style yogurt, strain the yogurt through a cheesecloth overnight in the fridge (be sure to place it over a large mixing bowl while draining). Questions? ninjakitchen.com 57 PEACH CHERRY CRUMBLE BEGINNER RECIPE PREP: 10 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 1 package (16 ounces) frozen peaches 1 cup frozen cherries 2 tablespoons cornstarch 1 1/2 cups water, divided 1 teaspoon fresh lemon juice 3 tablespoons sugar TOPPING 1/2 cup flour 1/2 cup rolled oats 2/3 cup brown sugar 2 tablespoons granulated sugar 1/3 cup butter, cut in pieces 1 teaspoon ground cinnamon DIRECTIONS 1Place peaches and cherries in the Ninja® multi-purpose pan* (or a 1 1/2-quart round ceramic baking dish). In a separate bowl, stir together the cornstarch, 1/2 cup water, lemon juice, and sugar; pour over the fruit. Cover pan with foil. 2Pour 1 cup water into pot. Then place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Place pan with fruit on the rack. 3Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin. 4In a separate bowl, combine all topping ingredients until incorporated. 5When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 6Remove foil and evenly spread topping over the fruit. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 12 minutes. Select START/STOP to begin. Cook until top is browned and fruit is bubbling. 7When cooking is complete, remove rack with pan from pot and serve. 58 Everyday Basics TIP T o mix it up, use your favorite frozen fruit in place of the frozen peaches or cherries. *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. CORNED BEEF HASH BEGINNER RECIPE PREP: 15 MINUTES | COOK: 3035 MINUTES | MAKES: 46 SERVINGS INGREDIENTS 1/2 pound pre-cooked corned beef, diced 2 tablespoons vegetable oil 1 white onion, peeled, finely chopped 1 bell pepper, finely chopped 2 medium baking potatoes, peeled, diced 1/2 teaspoon ground black pepper 3 teaspoons kosher salt, divided 46 large eggs Hot sauce, for serving DIRECTIONS 1Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes. 2After 5 minutes, add corned beef to pot and sauté for 5 minutes, or until fat has rendered. 3Add oil, onion, bell pepper, and potatoes to pot. Season with black pepper and 2 teaspoons salt. Sauté for 5 to 10 minutes, until onion is translucent and bell pepper has softened. Then let the hash mixture cook for another 5 minutes, without stirring, so a crust forms on the bottom. 4After 5 minutes, stir mixture. Then let cook for another 5 minutes, without stirring. 5Crack eggs onto the surface on the hash and season with remaining salt. Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin. Check eggs frequently, cooking until desired doneness is achieved. 6When cooking is complete, serve eggs and hash immediately with hot sauce. Questions? ninjakitchen.com 59 BANANA BREAD INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 1 (2-POUND) LOAF INGREDIENTS 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon kosher salt 1/2 stick (1/4 cup) butter, softened 1/2 cup dark brown sugar 2 eggs, beaten 2 medium ripe bananas, mashed DIRECTIONS 1In a mixing bowl, stir together flour, baking soda, and salt. 2In a separate mixing bowl, beat together butter and brown sugar. Add eggs and bananas and stir to combine. 3Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin. 4Slowly add dry mixture to wet mixture, stirring until just combined. 5While the unit is preheating, grease the Ninja® loaf pan* (or an 8-inch baking pan) and add batter to pan. 6Once unit has preheated, place pan on the rack in the Bake position. Close crisping lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 40 minutes. Select START/STOP to begin. 7When cooking is complete, remove pan from pot and place on a cooling rack. Allow bread to cool 30 minutes before serving. BAKED WESTERN OMELET BEGINNER RECIPE PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 68 SERVINGS INGREDIENTS 8 eggs 1/2 cup milk Kosher salt and pepper, to taste 1 cup shredded cheddar cheese 1 cup cooked ham, diced 1/3 cup red bell pepper, diced 1/3 cup green bell pepper, diced 1/2 cup fresh chives, diced DIRECTIONS 1Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 315°F, and setting the time to 5 minutes. Select START/STOP to begin. 2Meanwhile, in a large bowl, whisk together eggs, milk, salt, and pepper. Then add remaining ingredients and stir to combine. 3Generously grease the bottom of the Ninja® multi-purpose pan* (or an 8-inch baking pan) with cooking spray. Pour egg mixture into pan. 4Once unit has preheated, place pan on the rack in the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 315°F, and set time to 35 minutes. Select START/STOP to begin. 5When cooking is complete, omelet is ready to serve. 60 Everyday Basics *The Ninja loaf pan is sold separately on ninjaaccessories.com. *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 61 CHILI-RUBBED CHICKEN & CHIMICHURRI BEGINNER RECIPE PREP: 15 MINUTES | COOK: 2535 MINUTES | MAKES: 2 SERVINGS INGREDIENTS 2 teaspoons kosher salt 1 tablespoon ground paprika 1 tablespoon chili powder 1 tablespoon ground fennel 1 teaspoon fresh cracked black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground cumin 2 uncooked bone-in, skin-on chicken breasts (3/41 1/4 pounds each) 1 tablespoon canola oil, divided CHIMICHURRI 1/4 cup olive oil 1/2 bunch fresh cilantro 1/2 bunch fresh parsley 1 shallot, peeled, cut in quarters 4 cloves garlic, peeled Zest and juice of 1 lemon 1 teaspoon kosher salt DIRECTIONS 1In a small mixing bowl, stir together all the spices in the main ingredients list. 2Pat chicken breasts dry. Coat each one with 1/2 tablespoon canola oil, then season them liberally on all sides with the spice mixture. 3Place the Cook & CrispTM Basket in the pot and close crisping lid. Preheat unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes. Select START/STOP to begin. 4After 5 minutes, place chicken in the basket. Close crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 35 minutes. 5While chicken is cooking, combine all chimichurri ingredients in the bowl of a food processor and process until finely minced, being careful not to over-blend. 6After 25 minutes, check chicken for doneness. Cooking is complete when internal temperature reaches 165°F. Cook for up to 35 minutes. When cooking is complete, allow chicken to cool for 5 minutes, then serve with a generous amount of chimichurri. 62 Everyday Basics CHEESY CHICKEN CRUNCHADILLA INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 8 MINUTES | MAKES: 2 SERVINGS INGREDIENTS 1 flour tortilla (12 inches) 1 cup cooked chicken meat, shredded, divided 1/2 package (4 ounces) prepared cheese product, cut in 1/2-inch cubes, divided 1 Roma tomato, diced, divided 2 scallions, thinly sliced, divided 2 corn tostadas, divided 1/4 cup shredded Mexican cheese blend DIRECTIONS 1Lay flour tortilla onto a clean surface. Place 1/2 cup shredded chicken onto center of tortilla. Sprinkle half of the cubed cheese evenly on top of shredded chicken, then sprinkle with half the tomatoes and half the scallions. 2Place one tostada on top. Repeat step 1 with layers of remaining chicken, cubed cheese, tomatoes, and scallions. Top with second tostada and shredded cheese. 3Gently fold flour tortilla over the layers in a concentric pattern, about 4 folds, until the crunchadilla is securely wrapped. 4Using a broken piece of tostada or a torn piece of tortilla, cover the center opening of the crunchadilla so all contents remain secure during cooking. 5Gently flip crunchadilla over, seam-side down, and coat the top with cooking spray. 6Place crunchadilla in Cook & Crisp Basket. Select AIR CRISP, set temperature to 360°F, and set time to 8 minutes. Select START/STOP to begin. 7When cooking is complete, crunchadilla is ready to serve. 64 Everyday Basics TIP If you can't find tostadas at your grocery store, use layers of round tortilla chips instead. (Triangular chips could poke holes in the flour tortilla.) ZUCCHINI FRIES WITH MARINARA SAUCE INTERMEDIATE RECIPE PREP: 20 MINUTES | CHILL: 3045 MINUTES | COOK: 2025 MINUTES | MAKES: 8 SERVINGS INGREDIENTS 2 large zucchini, cut in sticks 3-inches long and 1/4-inch thick 2 teaspoons kosher salt 2 cups all-purpose flour 3 eggs, beaten 3 cups seasoned bread crumbs 1/4 cup grated Parmesan cheese 1 tablespoon garlic powder 2 teaspoons onion powder Marinara sauce, for serving DIRECTIONS 1Place the zucchini sticks onto a plate and sprinkle with salt. Allow to sit at room temperature for 15 minutes to remove excess liquid. Pat dry. 2Place flour in a bowl. Place beaten eggs in another bowl. Combine bread crumbs, Parmesan, garlic powder, and onion powder in a third bowl. 3First, dredge fries in the flour, then shake off any excess and coat in the egg. Then coat in bread crumb mixture and return to a clean plate. Repeat with remaining zucchini. Cover plate with plastic wrap and place in the freezer for 30 to 45 minutes. 4Once coating has hardened, place the Cook & CrispTM Basket in the pot. Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 360°F, and setting the time to 5 minutes. Press START/STOP to begin. 5After 5 minutes, place zucchini fries in basket. Close lid. Select AIR CRISP, set temperature to 360°F, and set time to 24 minutes. Press START/STOP to begin. 6After 12 minutes, open lid, then lift basket and shake zucchini fries or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking. 7After 20 minutes, check fries for desired doneness. Cook for up to 5 more minutes for crispier results. When cooking is complete, serve fries immediately with marinara sauce. Questions? ninjakitchen.com 65 BEEF JERKY BEGINNER RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 57 HOURS | MAKES: 4 CUPS (8 OUNCES) DRIED JERKY INGREDIENTS 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons dark brown sugar 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 2 teaspoons kosher salt 1 1/2 pounds (24 ounces) uncooked beef eye of round, cut in 1/4-inch slices DIRECTIONS 1Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag. 2Place sliced beef in bag with marinade and rub to coat. Marinate in refrigerator for at least 8 hours or overnight. 3Strain meat; discard excess liquid. 4Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Lay half the meat slices on it, making sure they are flat, in a single layer, and not touching each other. 5Install the Deluxe Layer on the rack, then lay the remaining meat slices on it, making sure they are flat, in a single layer, and not touching each other. 6Close crisping lid. Select DEHYDRATE, set temperature to 155°F, and set time to 7 hours. Select START/STOP to begin. 7Jerky will be pliable and soft after 5 hours, but continue cooking up to 7 hours if crispier jerky is desired. 8When cooking is complete, remove rack with jerky from pot. Transfer jerky to an airtight container. TIP W hen dehydrating meat or poultry, make sure to trim off all fat before dehydrating. Fat does not dry out and could turn rancid. 66 Everyday Basics PARKER HOUSE DINNER ROLLS ADVANCED RECIPE PREP: 10 MINUTES | RISE: 1 HOUR | COOK: 5055 MINUTES | MAKES: 12 ROLLS INGREDIENTS 3/4 cup milk 1/2 stick (1/4 cup) unsalted butter, cut in pieces, plus more for greasing 1/4 cup sugar 1/2 package (1 1/8 teaspoons) active dry yeast 1/4 cup plus 3 1/2 tablespoons warm water, divided 3 large eggs, divided 1/2 teaspoon kosher salt 3 cups plus 1 tablespoon all-purpose flour Coarse sea salt, for sprinkling DIRECTIONS 1Place milk into the pot. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Bring to a gentle simmer, then press the START/STOP button to turn off SEAR/SAUTÉ. 2Remove pot from unit, stir in the butter and sugar, and let cool until below 110°F. 3In a small bowl, stir together yeast and 1/4 cup warm water. Let sit until foamy, about 10 minutes. 4Once milk mixture is cooled, add 2 eggs, yeast mixture, salt, and 1 1/2 cups flour to a mixer fitted with a dough attachment. Mix until a smooth paste has formed. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms. Add additional flour, 1/2 tablespoon at a time, if dough appears too sticky. 5Remove dough from the bowl and knead by hand on a floured surface for about 5 minutes. 6Wipe out the pot, then lightly grease it with butter. Place kneaded dough in pot. Cover dough with plastic wrap and let rise in a warm place, until doubled in size, about 1 hour. 7Turn the dough out onto a floured surface. Punch down the dough, then divide evenly into 12 pieces. Shape each piece into a small ball and place in a greased Ninja® multi-purpose pan* (or an 8-inch baking pan). Rolls should be touching with visible gaps in between. 8Beat remaining egg with 1 teaspoon water. Gently brush tops of rolls with egg wash. Add 3 tablespoons water to the pot. Place pan on the reversible rack, making sure rack is in the lower position. Then place rack with pan in pot. 9Select SEAR/SAUTÉ and set to LO. Select START/STOP to begin. Cook for 5 minutes, then press the START/STOP button to turn off SEAR/SAUTÉ. Allow rolls to rise for another 15 minutes in the warm pot. 10 Remove rack and pan from pot. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin. 11A fter 5 minutes, place rack with pan in pot. Sprinkle rolls with coarse sea salt, then close lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 25 minutes. Select START/STOP to begin. 12W hen cooking is complete, allow the rolls to cool, then pull apart and serve. *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 67 CHEDDAR CORN BREAD INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 2025 MINUTES | MAKES: 8 SERVINGS INGREDIENTS 1 1/4 cups all-purpose flour 3/4 cup cornmeal 1/4 cup sugar 2 teaspoons baking powder 2 teaspoons kosher salt 1 egg 1 cup whole milk 1/4 cup canola oil 1 cup shredded cheddar cheese DIRECTIONS 1Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Then place the Ninja® multi-purpose pan* (or an 8-inch baking pan ) on the rack. Close crisping lid. Preheat the unit and pan by selecting BROIL and setting the time to 10 minutes. Select START/STOP to begin. 2In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. 3Add egg, milk, and oil to the dry ingredients and whisk to combine. Add cheese and stir to incorporate. 4Once unit and pan have preheated for 10 minutes, open lid and spray pan with cooking spray. Pour batter into pan. 5Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 25 minutes. Select START/STOP to begin. Bake at least 20 minutes, until corn bread is golden brown, and a wooden toothpick inserted in center comes out clean. 6When cooking is complete, remove rack with pan from unit and let cool on a cooling rack for 5 minutes before serving. If desired, toast thick slices of corn bread in butter using the SEAR/SAUTÉ (MD:HI) setting. 68 Everyday Basics *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. CHOCOLATE CHIP SKILLET COOKIE INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 23 MINUTES | MAKES: 46 SERVINGS INGREDIENTS 1 cup + 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 stick (1/2 cup) unsalted butter, softened, plus more for greasing 6 tablespoons granulated sugar 6 tablespoons packed brown sugar 1/2 teaspoon vanilla extract 1 large egg 1 cup semi-sweet chocolate chips 1/2 cup chopped walnuts, pecans, or almonds, if desired DIRECTIONS 1Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin. 2While unit is preheating, whisk together flour, baking soda, and salt in a mixing bowl. 3In a separate mixing bowl, beat together the butter, sugars, and vanilla until creamy. Add egg and beat until smooth and fully incorporated. 4Slowly add the dry ingredients to the egg mixture, about 1/3 at a time. Use a rubber spatula to scrape down the sides so all dry ingredients get incorporated. Make sure not to over-mix, or the cookie will become dense when baked. 5Fold the chocolate chips and nuts into the cookie dough until they are evenly distributed. 6Generously grease the bottom of the Ninja® multi-purpose pan* (or an 8-inch baking pan). Add the cookie dough to the pan, making sure it is evenly distributed. 7Once unit has preheated, place pan on the rack. Close crisping lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 23 minutes. Select START/STOP to begin. 8When cooking is complete, allow cookie to cool for 5 minutes. Serve warm with your choice of toppings. TIP F or a softer, gooey center, shorten cooking time in step 7 to 20 minutes. *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 69 ROASTED SQUASH BEGINNER RECIPE DR DELUXE RECIPE (Uses Deluxe Reversible Rack) PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 1/2 cup water 1 medium butternut or acorn squash (1 1/22 pounds), cut 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar, plus more for serving 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon ground black pepper, plus more for seasoning 2 teaspoons fresh thyme or sage leaves (or 1 teaspoon dried), chopped 2 tablespoons roasted, salted pistachios, chopped DIRECTIONS 1Pour water into pot. Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Place one squash half, cut-side up, on the rack. Then install the Deluxe Layer on the rack and place the other squash half on it, cut-side up. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin. 3When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 4Drizzle oil and vinegar over squash halves, then sprinkle with salt, pepper, and thyme or sage. 5Close crisping lid. Select ROAST, set temperature to 400°F, and set time to 10 minutes. Select START/STOP to begin. 6When cooking is complete, remove rack with squash from pot. Cut squash in 1-inch slices, then drizzle with additional balsamic vinegar and sprinkle with pistachios. Season with salt and pepper to taste; serve warm. TIP L ook for squash that is short enough to fit in the pot. You can substitute different types of squash for the butternut or acorn, but they will require different pressure cooking times. Smaller squash like honeynut and delicata take only about 3 minutes. For all squash, cut in half and scrape out seeds before cooking. 70 Everyday Basics BOSTON BROWN BREAD BEGINNER RECIPE PREP: 10 MINUTES | COOK: 1 HOUR | MAKES: 1 ROUND LOAF (8 INCHES) APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS Cooking spray 1/2 cup all-purpose flour 1/2 cup rye flour 1/2 cup finely ground cornmeal 2 tablespoons baking powder 2 tablespoons baking soda 2 teaspoons kosher salt 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1/2 cup molasses 1 cup buttermilk 2 teaspoons vanilla extract 1/2 cup raisins DIRECTIONS 1Spray the Ninja® multi purpose pan* (or an 8-inch baking pan) with cooking spray. Set aside. 2In a large bowl, stir together flours, cornmeal, baking powder, baking soda, salt, nutmeg, and cloves. 3Place molasses, buttermilk, and vanilla in a separate bowl. Whisk to combine, then fold in raisins. 4Add wet ingredients to dry ingredients, stirring to combine. Pour batter into the pan. 5Pour water into pot. Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Place pan on rack. 6Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 1 hour. Select START/STOP to begin. 7When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 8Remove pan from unit and let rest for 10 minutes before serving. *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 71 SCALLION & BACON MASHED POTATOES INTERMEDIATE RECIPE PREP: 20 MINUTES | COOK: 23 MINUTES | MAKES: 46 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS 5 medium russet potatoes, peeled, cut in quarters 2 sweet onions, peeled, thinly sliced 4 cloves garlic, peeled 1 stick (1/2 cup) butter 1 cup heavy cream 1 1/2 cups whole milk 2 tablespoons kosher salt 2 cups green cabbage, shredded 1/2 cup bacon bits, for serving 1/2 cup scallions, sliced, for serving DIRECTIONS 1Place potatoes, onions, garlic, butter, heavy cream, milk, and salt in the pot. 2Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 20 minutes. Select STOP/START to begin. 3When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 4Mash potatoes, using a mashing utensil that won't scratch the nonstick surface of the pot. 5Select SEAR/SAUTÉ and set to LOW. Select START/STOP to begin. 6Add cabbage and stir to combine. Sauté for 3 minutes, stirring continuously. 7When cooking is complete, top mashed potatoes with bacon bits and scallions. Serve immediately. Complete Keto Cookbook Healthy Low Carb Diet TIP T his side dish goes great with pork chops or corned beef. 72 Everyday Basics Want even more recipes? The Big Cookbook 175 Recipes Complete Keto Cookbook Healthy Low Carb Diet Visit ninjacookbooks.com for a library of officially licensed Foodi-themed cookbooks created and designed by Ninja. Pressure Cook Chart INGREDIENT POULTRY Chicken breasts Chicken breasts (frozen) Chicken thighs Chicken, whole Turkey breast GROUND MEAT Ground beef, pork, or turkey Ground beef, pork, or turkey (frozen) RIBS Pork baby back ROASTS Beef brisket Boneless beef chuck-eye roast Boneless pork butt Pork tenderloin STEW MEAT Boneless beef short ribs Boneless leg of lamb Boneless pork butt Chuck roast, for stew HARD-BOILED EGGS Eggs WEIGHT 2 lbs 6 small or 4 large (about 2 lbs) 4 large (2 lbs) 8 thighs (4 lbs) 8 thighs (2 lbs) 45 lbs 1 breast (68 lbs) 12 lbs 12 lbs 2 1/23 1/2 lbs 34 lbs 34 lbs 4 lbs 2 tenderloins (11 1/2 lbs each) 6 ribs (3 lbs) 3 lbs 3 lbs 2 lbs 112 eggs PREPARATION Bone in Boneless Boneless Bone in/skin on Boneless Bone in/legs tied Bone in Ground (not in patties) Frozen, ground (not in patties) Cut in thirds Whole Whole Season as desired Season as desired Whole Cut in 1-inch pieces Cut in 1-inch pieces Cut in 1-inch pieces None WATER 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1/2 cup 1/2 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1/2 cup TIP U se hot water for pressure cooking to build pressure quicker. ACCESSORY N/A N/A N/A N/A N/A Cook & CrispTM Basket N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A PRESSURE High High High High High High High High High High High High High High High High High High High TIME 15 mins 810 mins 25 mins 20 mins 20 mins 2530 mins 4050 mins 5 mins 2025 mins 20 mins 1 1/2 hrs 1 1/2 hrs 1 1/2 hrs 34 mins 25 mins 30 mins 30 mins 25 mins 4 mins RELEASE Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick 74 Cooking Charts Remove immediately when complete and place in ice bath. Questions? ninjakitchen.com 75 Pressure Cook Chart, continued INGREDIENT VEGETABLES Beets Broccoli Brussels sprouts Butternut squash (cubed for side dish or salad) Butternut squash (for mashed, puree, or soup) Cabbage (braised) Cabbage (crisp) Carrots Cauliflower Collard greens Green beans Kale leaves/greens Potatoes, red (cubed for side dish or salad) Potatoes, red (for mashed) Potatoes, russet or Yukon (cubed for side dish or salad) Potatoes, russet or Yukon (for mashed) Potatoes, sweet (cubed for side dish or salad) Potatoes, sweet (for mashed) DOUBLE-CAPACITY VEGETABLES Broccoli Brussels sprouts Butternut squash Cabbage Green beans AMOUNT PREPARATION 8 small or 4 large 1 head or 4 cups 1 lb 20 oz Rinse well, trim tops and ends; cool and peel after cooking Cut in 12-inch florets, remove stem Cut in half Peel, cut in 1-inch pieces, remove seeds 20 oz Peel, cut in 1-inch pieces, remove seeds 1 head 1 head 1 lb 1 head 2 bunches or 1 bag (16 oz) 1 bag (12 oz) 2 bunches or 1 bag (16 oz) Cut in half, slice in 1/2-inch strips, remove core Cut in half, slice in 1/2-inch strips, remove core Peel, cut in 1/2-inch pieces Cut in 12-inch florets, remove stem Remove stems, chop leaves Whole Remove stems, chop leaves 2 lbs Scrub, cut in 1-inch cubes 2 lbs Scrub, whole, large potatoes cut in half 2 lbs Peel, cut in 1-inch cubes 2 lbs Peel, cut in 1-inch thick slices 1 lb Peel, cut in 1-inch cubes 1 lb Peel, cut in 1-inch thick slices 2 heads or 8 cups 2 lbs 48 oz 1 1/2 heads 2 bags (24 oz) Cut in 12-inch florets, remove stem Cut in half, remove stem Peel, cut in 1-inch pieces Cut in half, remove core Whole 76 Cooking Charts *The time the unit takes to pressurize is long enough to cook this food. WATER 1/2 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1/2 cup 1/2 cup 1/2 cup 1 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1 cup 1 cup 1 cup 1 cup 1 cup ACCESSORY PRESSURE N/A Reversible rack in lower position Reversible rack in lower position N/A Reversible rack in lower position N/A Reversible rack in lower position N/A N/A N/A Reversible rack in lower position N/A N/A N/A N/A N/A N/A N/A High Low Low Low High Low Low High Low Low Low Low High High High High High High Deluxe Reversible Rack (both layers) Deluxe Reversible Rack (both layers) Deluxe Reversible Rack (both layers) Deluxe Reversible Rack (both layers) Deluxe Reversible Rack (both layers) Low Low High Low Low COOK TIME RELEASE 1520 mins 1 min 1 min 2 mins 2 mins 3 mins 2 mins 23 mins 1 min 6 mins 0 mins* 3 mins 12 mins 1520 mins 12 mins 6 mins 12 mins 6 mins Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick Quick 1 min 1 min 3 mins 5 mins 0 mins* Quick Quick Quick Quick Quick Questions? ninjakitchen.com 77 Pressure Cook Chart, continued INGREDIENTS GRAINS Arborio rice* Basmati rice Brown rice, short/medium or long grain Coarse grits/polenta* Farro Jasmine rice Kamut Millet Pearl barley Quinoa Quinoa, red Spelt Steel-cut oats* Sushi rice Texmati® rice, brown** Texmati® rice, light brown** Texmati® rice, white** Wheat berries White rice, long grain White rice, medium grain Wild rice AMOUNT 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup WATER 3 cups 1 cup 1 1/4 cups 3 1/2 cups 2 cups 1 cup 2 cups 2 cups 2 cups 1 1/2 cups 1 1/2 cups 2 1/2 cups 3 cups 1 1/2 cups 1 1/4 cups 1 1/4 cups 1 cup 3 cups 1 cup 1 cup 1 cup PRESSURE High High High High High High High High High High High High High High High High High High High High High TIP F or best results, rinse rice and grains thoroughly before pressure cooking. COOK TIME RELEASE 7 mins 2 mins 15 mins 4 mins 10 mins 23 mins 30 mins 6 mins 22 mins 2 mins 2 mins 25 mins 11 mins 3 mins 5 mins 2 mins 2 mins 15 mins 2 mins 3 mins 22 mins Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick 78 Cooking Charts *After releasing pressure, stir for 30 seconds to 1 minute, then let sit for 5 minutes. **TEXMATI is a registered trademark of Riviana Foods, Inc. Use of the TEXMATI trademark does not imply any affiliation with or endorsement by Riviana Foods, Inc. Questions? ninjakitchen.com 79 Pressure Cook Chart, continued INGREDIENTS AMOUNT LEGUMES All beans, except lentils, should be soaked 824 hours before cooking. Black beans 1 lb, soaked 824 hrs Black-eyed peas 1 lb, soaked 824 hrs Cannellini beans 1 lb, soaked 824 hrs Cranberry beans 1 lb, soaked 824 hrs Garbanzo beans (chickpeas) 1 lb, soaked 824 hrs Great northern bean 1 lb, soaked 824 hrs Lentils (green or brown) 1 cup dry Lima beans 1 lb, soaked 824 hrs Navy beans 1 lb, soaked 824 hrs Pinto beans 1 lb, soaked 824 hrs Red kidney beans 1 lb, soaked 824 hrs This section does not require beans to be soaked. Black beans 2 lbs Black-eyed peas 2 lbs Cannellini beans 2 lbs Cranberry beans 2 lbs Garbanzo beans (chickpeas) 2 lbs Great northern bean 2 lbs Lima beans 2 lbs Navy beans 2 lbs Pinto beans 2 lbs Red kidney beans 2 lbs 80 Cooking Charts WATER 6 cups 6 cups 6 cups 6 cups 6 cups 6 cups 2 cups 6 cups 6 cups 6 cups 6 cups 4 quarts (16 cups) 4 quarts (16 cups) 4 quarts (16 cups) 4 quarts (16 cups) 4 quarts (16 cups) 4 quarts (16 cups) 4 quarts (16 cups) 4 quarts (16 cups) 4 quarts (16 cups) 4 quarts (16 cups) PRESSURE Low Low Low Low Low Low Low Low Low Low Low High High High High High High High High High High COOK TIME 5 mins 5 mins 3 mins 3 mins 3 mins 1 min 5 mins 1 min 3 mins 3 mins 3 mins 25 mins 25 mins 40 mins 40 mins 40 mins 30 mins 30 mins 30 mins 30 mins 40 mins RELEASE Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (10 mins) then Quick Natural (15 mins) then Quick Natural (15 mins) then Quick Natural (15 mins) then Quick Natural (15 mins) then Quick Natural (15 mins) then Quick Natural (15 mins) then Quick Natural (15 mins) then Quick Natural (15 mins) then Quick Natural (15 mins) then Quick Natural (15 mins) then Quick Questions? ninjakitchen.com 81 Steam Chart for the Deluxe Reversible Rack INGREDIENT VEGETABLES Artichokes Asparagus Broccoli Brussels sprouts Butternut squash Cabbage Carrots Cauliflower Corn on the cob Green beans Kale Potatoes Potatoes, new Potatoes, sweet Spinach Sugar snap peas Summer Squash Zucchini EGGS Poached eggs AMOUNT 4 1 bunch 1 crown or 1 bag (12 oz) florets 1 lb 24 oz 1 head 1 lb 1 head 4 ears 1 bag (12 oz) 1 bag (16 oz) 1 lb 1 lb 1 lb 1 bag (16 oz) 1 lb 1 lb 1 lb 4 82 Cooking Charts PREPARATION Whole Whole spears Cut in florets Whole, trimmed Peeled, cut in 1-inch cubes Cut in wedges Peeled, cut in 1-inch pieces Cut in florets Whole, husks removed Whole Trimmed Peeled, cut in 1-inch pieces Whole Cut in 1/2-inch cubes Whole leaves Whole pods, trimmed Cut in 1-inch slices Cut in 1-inch slices In ramekins or silicone cups LIQUID 4 cups 3 cups 2 cups 3 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 4 cups 3 cups 2 cups 2 cups 2 cups 2 cups 1 cup COOK TIME 2542 mins 715 mins 59 mins 817 mins 1017 mins 612 mins 712 mins 512 mins 49 mins 612 mins 510 mins 1217 mins 1522 mins 814 mins 37 mins 58 mins 510 mins 510 mins 36 mins Questions? ninjakitchen.com 83 Steam Chart for the Deluxe Reversible Rack with Deluxe Layer INGREDIENT VEGETABLES Asparagus Broccoli Brussel sprouts Butternut squash Cabbage Carrots Cauliflower Corn on the cob Green beans Kale Potatoes Potatoes, sweet Spinach Sugar snap peas Summer squash Zucchini AMOUNT 2 bunches 2 heads or 2 bags (24 oz) 2 lbs 48 oz 1 1/2 heads 2 lbs 2 heads 4 ears 2 bags (24 oz) 2 bags (32 oz) 2 lbs 2 lbs 2 bags (32 oz) 2 lbs 2 lbs 2 lbs PREPARATION Whole, trim ends Cut in 12-inch florets Whole, trim ends Peel, cut into 1-inch cubes Cut in half, sliced in 1/2-inch strips, core removed Peeled, cut into 1-inch pieces Cut in 12-inch florets Whole, remove husks Whole Trim Peel, cut in 1-inch pieces Cut into 1-inch cubes Whole leaves Whole pods, trimmed Cut into 1-inch slices Cut into 1-inch slices WATER 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups 2 cups COOK TIME 812 mins 710 mins 1012 mins 1822 mins 2022 mins 1518 mins 1215 mins 79 mins 1215 mins 1014 mins 1618 mins 1822 mins 812 mins 1012 mins 1618 mins 1416 mins 84 Cooking Charts Questions? ninjakitchen.com 85 Air Crisp Chart for the Cook & CrispTM Basket INGREDIENT VEGETABLES Asparagus Beets Bell peppers (for roasting) Broccoli Brussels sprouts Butternut squash Carrots Cauliflower Corn on the cob Green beans Kale (for chips) Mushrooms Potatoes, russet Potatoes, sweet Zucchini POULTRY Chicken breasts Chicken thighs Chicken wings Chicken, whole Chicken drumsticks 86 Cooking Charts AMOUNT PREPARATION 1 bunch 6 small or 4 large (about 2 lbs) 4 peppers 1 head 1 lb 11 1/2 lbs 1 lb 1 head 4 ears, cut in half 1 bag (12 oz) 6 cups, packed 8 oz 1 1/2 lbs 1 lb 1 lb 4 whole (68 oz) 2 lbs 4 whole (68 oz) 1 lb Cut in half, trim stems Whole Whole Cut in 12-inch florets Cut in half, remove stems Cut in 12-inch pieces Peeled, cut in 1/2-inch pieces Cut in 12-inch florets Whole, remove husks Trimmed Tear in pieces, remove stems Rinse, cut in quarters Cut in 1-inch wedges Hand-cut fries, thin Hand-cut fries, soak 30 mins in cold water then pat dry Pierce with fork 3 times Cut in 1-inch chunks Pierce with fork 3 times Cut in quarters lengthwise, then cut in 1-inch pieces 2 breasts (3/41 1/2 lbs each) 2 breasts (1/23/4 lb each) 4 thighs (610 oz each) 4 thighs (48 oz each) 2 lbs 1 chicken (46 lbs) 2 lbs Bone in Boneless Bone in Boneless Drumettes & flats Trussed None TIP B efore using Air Crisp, allow the unit to preheat for 5 minutes as you would your conventional oven. OIL TEMP COOK TIME 2 tsp None None 1 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 2 Tbsp 1 Tbsp 1 Tbsp None 1 Tbsp 1 Tbsp 1/23 Tbsp canola 1/23 Tbsp canola None 1 Tbsp None 1 Tbsp 390°F 390°F 400°F 390°F 390°F 390°F 390°F 390°F 390°F 390°F 300°F 390°F 390°F 390°F 390°F 390°F 390°F 390°F 390°F 810 mins 4560 mins 2530 mins 1013 mins 1518 mins 2025 mins 1416 mins 1520 mins 1215 mins 710 mins 811 mins 78 mins 2025 mins 2025 mins 2427 mins 3540 mins 1520 mins 3540 mins 1520 mins Brushed with oil Brushed with oil Brushed with oil Brushed with oil 1 Tbsp Brushed with oil 1 Tbsp 375°F 375°F 390°F 390°F 390°F 375°F 390°F 2535 mins 2225 mins 2228 mins 1822 mins 2428 mins 5575 mins 2022 mins For best results, shake, toss, or flip often. We recommend frequently checking your food and shaking, tossing, or flipping it to ensure desired results. Use these cook times as a guide, adjusting to your preference. Shake your food OR Toss or flip with silicone-tipped tongs Remove food immediately after cook time is complete and your desired level of doneness is achieved. We recommend using an instant-read thermometer to monitor the internal temperature of proteins. Questions? ninjakitchen.com 87 Air Crisp Chart for the Cook & CrispTM Basket, continued INGREDIENT BEEF Burgers Steaks PORK & LAMB Bacon Pork chops Pork tenderloins Sausages FISH & SEAFOOD Crab cakes Lobster tails Salmon fillets Shrimp FROZEN FOODS Chicken nuggets Fish fillets Fish sticks French fries Mozzarella sticks Pot stickers Pizza Rolls Popcorn shrimp Tater Tots AMOUNT 4 quarter-pound patties, 80% lean 2 steaks (8 oz each) 1 strip to 1 (16 oz) package 2 thick-cut, bone-in chops (1012 oz each) 4 boneless chops (68 oz each) 2 tenderloins (11 1/2 lbs each) 4 sausages 2 cakes (68 oz each) 4 tails (34 oz each) 2 fillets (4 oz each) 16 jumbo 1 box (12 oz) 1 box (6 fillets) 1 box (14.8 oz) 1 lb 2 lbs 1 box (11 oz) 1 bag (10 count) 1 bag (20 oz, 40 count) 1 box (16 oz) 1 lb PREPARATION 1-inch thick Whole Lay strips evenly over edge of basket Bone in Boneless Whole Whole None Whole None Raw, whole, peel, keep tails on None None None None None None None None None None 88 Cooking Charts TIP B efore using Air Crisp, allow the unit to preheat for 5 minutes as you would your conventional oven. OIL None None None Brushed with oil Brushed with oil Brushed with oil None TEMP 375°F 390°F 330°F 375°F 375°F 375°F 390°F COOK TIME 1012 mins 1020 mins 1316 mins (no preheat) 1517 mins 1518 mins 2535 mins 810 mins For best results, shake, toss, or flip often. We recommend frequently checking your food and shaking, tossing, or flipping it to ensure desired results. Use these cook times as a guide, adjusting to your preference. Brushed with oil None Brushed with oil 1 Tbsp 350°F 375°F 390°F 390°F 812 mins 710 mins 1013 mins 710 mins Shake your food OR None None None None None None Toss with 1 tsp canola oil None None None 390°F 390°F 390°F 360°F 360°F 375°F 390°F 390°F 390°F 360°F 1113 mins 1315 mins 911 mins 1822 mins 2832 mins 69 mins 1114 mins 1215 mins 810 mins 1922 mins Toss or flip with silicone-tipped tongs Remove food immediately after cook time is complete and your desired level of doneness is achieved. We recommend using an instant-read thermometer to monitor the internal temperature of proteins. Questions? ninjakitchen.com 89 Dehydrate Chart for the Cook & CrispTM Basket with the Cook & Crisp Layered Insert,* Dehydrating Rack** or Deluxe Reversible Rack INGREDIENTS FRUITS & VEGETABLES Apple chips Asparagus Bananas Beet chips Eggplant Fresh herbs Ginger root Mangoes Mushrooms Pineapple Strawberries Tomatoes JERKY MEAT, POULTRY, FISH Beef jerky Chicken jerky Turkey jerky Salmon jerky PREPARATION Cut in 1/8-inch slices (remove core), rinse in lemon water, pat dry Cut in 1-inch pieces, blanch Peel, cut in 3/8-inch slices Peel, cut in 1/8-inch slices Peel, cut in 1/4-inch slices, blanch Rinse, pat dry, remove stems Cut in 3/8-inch slices Peel, cut in 3/8-inch slices, remove pits Clean with soft brush (do not wash) Peel, cut in 3/81/2-inch slices, core removed Cut in half or in 1/2-inch slices Cut in 3/8-inch slices or grate; steam if planning to rehydrate Cut in 1/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) Cut in 1/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) Cut in 1/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) Cut in 1/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) TIP M ost fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate; meats take between 5 and 7 hours (at 150°F). The longer you dehydrate your ingredients, the crispier they will be. TEMP 135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F 135°F 150°F 150°F 150°F 165°F DEHYDRATE TIME 78 hrs 68 hrs 810 hrs 78 hrs 68 hrs 46 hrs 6 hrs 68 hrs 68 hrs 68 hrs 68 hrs 68 hrs 57 hrs 57 hrs 57 hrs 58 hrs *If the Ninja Cook & Crisp Layered Insert is not included with your unit, it can be purchased on ninjaaccessories.com. 90 Cooking Charts **The Ninja dehydrating rack is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 91 TenderCrispTM Chart PROTEIN Whole chicken St. Louis ribs Frozen chicken breasts Frozen New York strip steaks Frozen chicken wings Bone-in skin-on chicken thighs Frozen pork chops Frozen jumbo shrimp AMOUNT 1 chicken (67 lbs) 1 rack, cut in quarters 2 breasts (68 oz each) 2 steaks (12 oz each) 2 steaks (14 oz each) 2 steaks (16 oz each) 1 lb 4 thighs (68 oz each) 4 chops (68 oz each) 28 uncooked, peeled, deveined ACCESSORY Cook & CrispTM Basket Cook & Crisp Basket Deluxe Reversible Rack, in higher broil position Deluxe Reversible Rack, in higher broil position Deluxe Reversible Rack, in higher broil position Deluxe Reversible Rack, in higher broil position Cook & Crisp Basket Cook & Crisp Basket Deluxe Reversible Rack, in higher broil position Deluxe Reversible Rack, Deluxe Layer installed, place shrimp on both layers WATER 1/2 cup 1/2 cup 1 cup 1 cup 1 cup 1 cup 1/2 cup 1/2 cup 1 cup 1 cup PRESSURE COOK High for 40 mins High for 19 mins High for 10 mins High for 1 min High for 2 mins High for 3 mins High for 5 mins High for 2 mins High for 2 mins High for 0 mins PRESSURE RELEASE Quick release pressure. Carefully remove lid. Pat protein dry with paper towel and brush with oil or sauce. CRISPING LID Air Crisp at 400°F for 15 mins Air Crisp at 400°F for 1015 mins Broil for 10 mins Broil for 810 mins Broil for 1115 mins Broil for 1115 mins Air Crisp at 390°F for 1520 mins Air Crisp at 400°F for 10 mins Air Crisp at 400°F for 812 mins Air Crisp at 400°F for 5 mins 92 Cooking Charts Questions? ninjakitchen.com 93 The deluxe pressure cookeerr that crisps FD402_IG_50Recipe_REV_Mv6 FOODI and NINJA are registered trademarks of SharkNinja Operating LLC. COOK & CRISP, TENDERCRISP, and THE DELUXE PRESSURE COOKER THAT CRISPS are trademarks of SharkNinja Operating LLC. © 2019 SharkNinja Operating LLCAdobe PDF Library 15.0 Adobe InDesign 15.0 (Macintosh)